Chef Tyler's Pan Blistered Tomato Vinaigrette


• Cherry tomato (1/2 split, 1/2 whole)
• Olive oil
• Shallot
• White Wine Vinegar
• Salt
• Pepper
• fresh herbs


1. Sweat Shallot in pan w/ olive oil (don't brown, just soften)
2. Add all tomatoes (half and whole) to pan, cooking until juices release
3. Add vinegar and oil (creating a pan vinaigrette)
4. Season with salt and pepper
5. Serve warm over toast, scrambled eggs, cooked grains, etc, topping with fresh herbs of choice
6. Great at room temp also